When you bite into a juicy, flavorful Taco al Pastor at Tacos Y Más—whether you’re at our Riverside, Corona, Chino, Fontana, or Colton location—you’re tasting more than just marinated pork. You’re tasting the result of carefully balanced spices, with paprika playing a central role in the marinade, known as Adobo de Al Pastor.

But not all paprikas are the same. Let’s break down the key types and how they contribute to our signature flavor.

1. Sweet Paprika (Regular)

This is the most common type of paprika. It’s mild in flavor, slightly sweet, and has a bright red color. In Al Pastor adobo, it helps create that rich red base while balancing out the stronger spices like garlic and cumin. This is often used in combination with other paprikas to keep costs down while building volume and color.

2. Smoked Paprika

Also known as pimentón, smoked paprika is made from peppers that are dried over wood fires—usually oak. This adds a deep, smoky flavor to the adobo, mimicking the taste of traditional trompo grilling. It’s not overpowering when used correctly, and a small amount adds complexity to the marinade.

3. Fancy Paprika

Fancy paprika is a high-quality, vibrant red spice prized for its strong color and mild aroma. At Tacos Y Más, we’ve tested blends that include fancy paprika for improved visual appeal—especially helpful when trying to achieve that beautiful red sheen on the meat without artificial colors.

4. Hot Paprika

Made from spicier varieties of peppers, hot paprika adds both heat and flavor. While Al Pastor is not traditionally a spicy meat, a touch of hot paprika can give it a warm, lingering kick. For a milder profile (especially for families and kids), this type may be used sparingly or swapped for milder alternatives like cayenne.

How We Use Paprika at Tacos Y Más

Our Adobo de Al Pastor recipe is the result of years of fine-tuning. We carefully blend regular paprika for body, fancy paprika for color, and a touch of smoked paprika for depth—all balanced with chiles, vinegar, and spices. We avoid artificial dyes like Red 40, relying instead on the natural vibrancy of high-quality paprika.

Whether you’re dining in Corona or grabbing tacos to-go in Fontana, you’re getting the same high-quality adobo crafted with intention and flavor.

Craving the real deal? Visit us today at any of our five locations and taste the difference paprika makes in every bite of our Al Pastor tacos.

Let me know if you’d like a Spanish version or want to include photos of the paprikas or the marinade process!